Feta and Vegetable Frittata Egg Muffins Recipe

Frittata Egg Muffins are my go-to solution for busy mornings or spontaneous brunches with friends. Packed with vibrant veggies and a punch of salty feta, these little egg bites are fluffy, flavorful, and oh-so-portable—they truly make breakfast (or lunch, or snack!) a happy, hands-on affair for the whole family.

Ingredients You’ll Need

The beauty of Frittata Egg Muffins is in their simplicity—the ingredient list is short but bursting with flavor and color. Each element adds a unique texture or taste, coming together to create a muffin that’s anything but ordinary!

• 6 eggs (large or medium): The creamy backbone of every muffin; eggs provide moisture, binding, and that classic breakfast flavor.
• ½ tsp salt & ¼ tsp black pepper: These essentials season the eggs and bring all the savory goodness to life.
• 3/4 cup chopped spinach: Baby spinach or regular—fresh greens add color, nutrition, and a subtle earthy touch.
• 1/2 cup diced red capsicum/bell pepper: Brings crunch and a delicate sweetness that pops against the eggs.
• 8 cherry tomatoes, quartered: Juicy bursts of freshness—if using regular tomatoes, scoop the seeds for best texture.
• ½ cup shallots, finely sliced: Mellow onion flavor ties everything together.
• 70g / 2.5 oz feta, crumbled (about 1/2 cup): Salty, tangy cheese for creamy pockets and big flavor.
• Oil spray, for greasing: To make sure those muffins pop out perfectly every time.

Variations

One of the best parts about Frittata Egg Muffins? They’re endlessly adaptable! You can adjust the veggies, add proteins, or sneak in what you have on hand—so the recipe fits your cravings, dietary needs, or even that nearly-empty fridge drawer.

• Add Protein: Stir in cooked bacon, diced ham, or even sautéed chorizo for a heartier, more savory muffin.
• Different Cheeses: Try swapping feta with sharp cheddar, goat cheese, or even grated Parmesan for totally new flavor twists.
• Veggie Swap: Use kale, baby arugula, roasted sweet potato, or broccoli florets to shake things up.
• Mediterranean Spin: Add chopped olives, sun-dried tomatoes, or a handful of marinated artichokes for a burst of briny flavor.
• Make It Dairy-Free: Skip the feta and use a dairy-free cheese or extra veggies for a plant-based version.

How to Make Frittata Egg Muffins

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 180°C/350°F. Grab a standard muffin tin and generously coat six of the muffin holes with oil spray—this is key for quick and easy muffin removal later on!

Step 2: Whisk the Eggs and Seasonings

In a large mixing bowl, whisk together the eggs, salt, and black pepper until the mixture is smooth and slightly frothy. The better you whisk, the fluffier your Frittata Egg Muffins will turn out—so don’t be shy!

Step 3: Add Veggies and Feta

Stir the chopped spinach, diced red capsicum/bell pepper, quartered cherry tomatoes, shallots, and crumbled feta directly into your egg mixture. Give everything a gentle mix so that each bite will be loaded with vibrant color and flavor.

Step 4: Fill & Bake

Divide the mixture evenly between the six muffin holes—pour gently to avoid any spills. Slide your tray into the oven and bake for about 20 minutes, or until the tops are lightly golden and the centers spring back when touched. Your kitchen will smell amazing!

Step 5: Serve or Store

Let your Frittata Egg Muffins cool in the tin for a minute, then run a butter knife around the edges and pop them onto a plate. Enjoy right away, or let them cool completely before storing for later (more on that below!).

How to Serve Frittata Egg Muffins

Garnishes

Try a sprinkle of fresh chopped chives or parsley on top for a burst of color. If you want to get fancy, a dollop of Greek yogurt or a drizzle of hot sauce works beautifully on warm Frittata Egg Muffins—each bite feels elevated and extra special.

Side Dishes

These muffins pair perfectly with crisp green salads, a side of avocado, or even simple roasted potatoes. For brunch, stack two on a plate with some fruit or toast for a meal that feels hearty yet light.

Creative Ways to Present

Arrange Frittata Egg Muffins on a breakfast board with colorful fruits, nuts, and breakfast meats; or serve them in mini muffin liners for grab-and-go at parties and potlucks. They also shine as the star of a lunchbox—so versatile, you can get as creative as you like!

Make Ahead and Storage

Storing Leftovers

Once cool, transfer your Frittata Egg Muffins to an airtight container. They’ll keep fresh in the refrigerator for up to 3 or 4 days—ideal for prepping breakfast or snacks ahead of time.

Freezing

To freeze, let muffins cool fully, then place them in a single layer in a freezer-safe bag or container. They’ll stay tasty for up to 3 months—just grab what you need, when you need it.

Reheating

For best results, microwave cold muffins for about 20–30 seconds, or frozen ones for 1–2 minutes. They reheat beautifully—just until steamy in the center—so every bite is as satisfying as when first baked!

FAQs

Final Thoughts

If you’re looking for a bright, make-ahead, and absolutely delicious breakfast, give these Frittata Egg Muffins a whirl. I hope they bring as much joy to your table (and your mornings!) as they have to mine—happy cooking, and let me know how you like to customize yours!

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